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["Jeanne Driese" <jeanne13 AT earthlink.net>]

I use the food saver attachment to seal my jars. Lids and rings can both be 
reused.  220 degrees destroys the enzymes and in my little house with  no air 
conditioning I try not to turn the oven on at all!
Just my 2 cents worth.
Jeanne


From: EarthNSky 
Sent: Sunday, June 27, 2010 11:52 AM
To: homestead AT lists.ibiblio.org 
Subject: Re: [Homestead] butternut ideas


What brand/type of half gallon jars?  I have the 'golden harvest' 
squarish type from the days of milking goats, but will these work?  Mine 
have plastic lids-not sure that they would hold up to 220 degrees, or 
will they?  Are other lids available somewhere?

Lynda wrote:
> I just slice with the madolin.  I don't rehydrate, that happens in the 
> cooking process.  You might think about the canning though.  Sure is 
> nice to have a jar to drain, whiz in the blender, add a little cream 
> and have a yummy butternut squash soup.
>
> For dehydrated stuff and rice, flour, etc., I then "dry" can it in 
> half gallon jars.  200/220 degrees, 20 minutes.  Turn off the oven, 
> open the door and by the time the jars are cooled the lids will have 
> sealed.
>
> Lynda
> ----- Original Message ----- From: "EarthNSky" <erthnsky AT gmail.com>
>

-- 
The democracy will cease to exist when you take away from those who are 
willing to work and give to those who would not.      Thomas Jefferson 

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